Lenten menu. Recipes and way of preparation
Lenten menu, as a rule, causes difficulty inany housewife, because of the main ingredients you need to exclude everything that is so familiar: meat, fish, eggs, dairy products. But you can make it in such a way that the dishes are not only delicious, but also very useful. We offer several basic options.
The menu during the post should be diverse,to fill the lack of nutrients that the body needs. Therefore, you must include in the daily ration of eggplant, fruit, legumes, as well as a variety of cereals. In addition, drink as much ordinary water and herbal teas.
Lenten menu for every day. It should include vegetables and cereals.
As the first dish, anysoup-puree. For example, cubes of a small zucchini, three tubers of potatoes, a small carrot boil in salted water. Then shake everything with a blender. Serve with chopped dill.
Pilaf without meat with eggplants is prepared as followsway. In a deep saucepan, make a frying from the circles of one onion, grated finely carrots, straws of Bulgarian pepper and two tomatoes, peeled and cut into slices. At this time, in a saucepan, boil a glass of rice under a lid in half a liter of hot water. Dice the eggplants, leave for half an hour. Then fry in vegetable oil. Mix all the ingredients and put the minutes for 10 in a preheated oven to 200 degrees, so that the pilaf is steamed.
The salad can be made any. For example, grate large boiled beets and carrots. Add crushed three cloves of garlic and season with vegetable oil. Serve a dish with round potatoes.
Lenten menu for holidays and weekends allows some liberties in the choice of ingredients. So, it is allowed at this time to eat fish.
The first is very tasty soup with mashed potatoesseafood. Boil in a small amount of salted water sea cocktail (300 grams). Then pull them out, put in a broth cubes of potatoes and mugs of one leek. When all is cooked, beat up with a blender, add seafood to the pan and bring to a boil. Serve with a sprig of parsley.
As a hot dish you can make salmon"The Royal". Portion pieces (100 grams) coated with salt, ground black pepper and sprinkle a little lemon juice. Leave to marinate for half an hour. Next, wrap each in foil and bake in the oven for forty minutes. Serve with boiled rice.
Lenten menu for the holiday can be decorated"Royal salad". Make a dressing from a large spoonful of olive oil, half a glass of mayonnaise and a small spoonful of balsamic vinegar. 200 grams of greens (a mixture of salads, dill, parsley) to tear and hang on the bottom of a flat dish. Spread 300 grams of lightly salted trout on the surface, half of the cherry tomatoes (100 grams) and large olives without pits (7 pieces). Drizzle everything with sauce.
Salads with fish and seafood are very many. The hostess is advised to constantly update the festive Lenten menu.
Great post makes quite toughrequirements for diet. But you must avoid monotony, as this can lead to significant health problems. In a strict menu must be present: mushrooms; vegetables (beets, potatoes, cabbage, carrots, turnips, green salad); fruit (apples, pumpkin and pears); greens-seasoning (dill, parsley, celery); cereals (lentils, oatmeal, rice, millet, buckwheat); peas, beans, dried fruits and nuts. Good at this time will be a variety of pies from lean pastry with vegetables or fruits.
From these ingredients, you can prepare the first and second dishes, casseroles, jellied and various salads with olive oil.
When compiling a lean menu, it is important to respect diversity.